Ingredients with Measurements:
- 4 large bell peppers
- 1 block of firm tofu, drained and crumbled
- 1 cup cooked brown rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese (optional)
Special equipment needed:
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
3. In a mixing bowl, combine the crumbled tofu, cooked brown rice, diced onion, celery, carrot, garlic, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well.
4. Stuff the tofu mixture into the bell peppers, packing it in tightly. Top each pepper with shredded cheddar cheese, if desired.
5. Bake the stuffed peppers for 35-40 minutes, or until the peppers are tender and the filling is hot and bubbly.
6. Remove the peppers from the oven and sprinkle with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 28g
Protein: 16g
Fiber: 7g
Sodium: 470mg
Substitutions for ingredients:
- Instead of tofu, you can use ground beef, turkey, or chicken.
- Instead of brown rice, you can use quinoa or couscous.
- Instead of cheddar cheese, you can use any type of shredded cheese or omit it altogether.
Variations:
- Add diced jalapeño peppers for extra heat.
- Use different colored bell peppers for a colorful presentation.
- Add a can of black beans or corn to the filling for added texture and flavor.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart during cooking.
- If the peppers are wobbly in the baking dish, use crumpled aluminum foil to stabilize them.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
Garnishes:
Sprinkle chopped cilantro or green onions on top of the stuffed peppers for added flavor and color.
Pairings:
Serve the stuffed peppers with a side of garlic bread or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after 35-40 minutes of baking, cover the dish with foil and continue baking until the peppers are soft.
- If the filling is too dry, add a tablespoon of water or vegetable broth to the mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. In the United States, they became popular in the early 20th century and are often associated with Eastern European and Mexican cuisines.
Flavor profiles:
The Spicy Tofu Stuffed Peppers are savory, smoky, and slightly spicy. The combination of tofu, rice, and vegetables creates a hearty and satisfying filling.
Serving suggestions:
Serve the Spicy Tofu Stuffed Peppers as a main dish for lunch or dinner. They are also a great option for meal prep and can be reheated for a quick and easy meal during the week.
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